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Herbed Turkey

The aroma of this turkey roasting in the oven is simply wonderful. Better yet, the meat turns out moist and delicious.—Mary Lou Timpson, Colorado City, Arizona

14-16 ServingsPrep: 30 min. Bake: 2-3/4 hours + standing

Ingredients

1 turkey (14 to 16 pounds)
3 tablespoons kosher salt
3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried juniper berries, optional
1 tablespoon whole peppercorns, crushed
2 teaspoons aniseed
12 fresh rosemary sprigs
12 garlic cloves, peeled
1/2 cup butter, softened, divided

Directions

Pat turkey dry. Place the salt, marjoram, thyme, juniper berries if
desired, peppercorns and aniseed in a small food processor; cover
and process until blended. Sprinkle half of salt mixture over inside
of cavity. Place rosemary and garlic inside cavity.
With fingers, carefully loosen skin from the turkey breast; rub half
of the butter under the skin. Sprinkle skin with remaining salt
mixture. Melt remaining butter; drizzle over turkey. Skewer turkey
openings; tie drumsticks together. Place breast side up on a rack in
a roasting pan.
Bake at 325° for 2-3/4 to 3-1/2 hours or until a meat thermometer
reads 180°, basting occasionally with pan drippings. (Cover
loosely with foil if turkey browns too quickly.) Cover and let stand

2 of 2

Herbed Turkey (continued)

Directions (continued)

for 20 minutes before carving. Yield: 14-16 servings.

Nutrition Facts: 8 ounces equals 522 calories, 27 g fat (10 g saturated fat), 230 mg cholesterol, 1,251 mg sodium, 2 g carbohydrate, 1 g fiber, 64 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer